One of the hardest questions I’ve been asked is, “What is your favorite food?” In my experience as a foodie it’s really not that easy to pick just one. But if you were to ask me instead what it is that I crave the most often, I would say that it’s the local foods here on Guam.
Potu (also spelled poto) are white rice cakes, distinctly flavored with a local coconut toddy or fermented sap called tuba (known as aguardiente in Spanish).
The nutrition team at University of Guam Cooperative Extension & Outreach invites the community to prioritize health for the holidays with an upcoming workshop on reducing added sugars.
Ingredients: 5-10 lbs dågu (yam) peeled, 2 ½ cups flour, 2 ½ cups water, 4-6 young coconuts, grated, 1 cup sugar / Grate dågo into a pan or bowl. Add flour, water, coconut, and sugar. Mix ingredients thoroughly and shape into round balls.
Slice the sponge cake and spread the pieces on a platter. Set aside. Place water, milk, butter and sugar in a one-quart saucepan. Bring to a boil. Add well beaten eggs, vanilla and cinnamon. Bring to a boil, stirring constantly.
Everyone loves hot wings. And I am no exception. Whenever we have a fire department fundraiser, I like to take my “Mean Wings” or also known as “7-Alarm Hot Wings”.
In some ways, the mom ‘n pop store and Guam have a lot in common: on the outside, you might see a weather-beaten building with a strange name, but once you go in, you will find no shortage of surprises.
